What Types of Cheese Pair With Whisky?

Introduction to the Programme

We’ll keep updating you on the programme and how you can get involved. There’ll be competitions as well—we’re getting very slick, aren’t we? Anyway, let’s start this webinar that you’re all here for. We’ve got Patrick McGuigan, a well-known food and cheese journalist. He writes for the Library of Cheeses and is a training partner for the Academy. He has also written a lovely little book, The Philosophy of Cheese.

Pro Tip: If you’re looking to buy it, my advice is to support independent bookstores rather than Amazon, although it’s available there as well. The British Cheese Library sells it too.

Meet Our Whiskey Expert: Becky Paskin

Accompanying Patrick with her whiskey expertise, we have the lovely Becky Paskin. She’s going to tell you all about herself. I’m going to drop out now, guys—over to you. Have a lovely evening, and I’ll be back with questions!

Introduction to Whiskey and Cheese Pairing

Becky Paskin:
Thank you very much, Tracy! As Patrick mentioned, I’m Becky Paskin, a whiskey journalist and presenter. I’ve been writing about whiskey for about 13 years now. Previously, I was the editor of The Spirits Business and ScotchWhiskey.com. For the past year, I’ve been freelancing, focusing on whiskey consultancy, masterclasses, and tastings.

I also co-founded a platform called OurWhisky, which champions diversity in the whiskey industry. Many still think whiskey is a masculine drink, but anyone can enjoy it. Today, we’ll explore how you can enjoy whiskey alongside some delicious cheeses that Patrick has kindly sourced.

If you haven’t been able to get the exact whiskies and cheeses for this tasting, don’t worry. Grab whatever you have at home and join us! Feel free to ask questions as we go along.

Whiskey Glassware: The Basics

Patrick McGuigan:
I have a quick question before we start—what glass should I be using for whiskey? I have a small whiskey glass and a flat-bottomed tumbler. Is either okay?

Becky Paskin:
Great question, Patrick! The small whiskey glass you have is called a Glencairn, which is perfect for tasting. The bulb at the bottom allows the aromas to rise through the tapered neck, directing them towards your nose. Tumblers, while fine for casual drinking, aren’t ideal for assessing the full aroma of whiskey.

However, if you don’t have a Glencairn, a white wine glass can also work well. The narrower top helps concentrate the aromas. So, stick with the Glencairn for today!

The Tasting Process: Whiskey and Cheese Pairings

Patrick McGuigan:
I’m excited to try this! We’re starting with the Clonakilty Whiskey, right? Let’s go through the tasting process—what should I be looking for?

Steps for Whiskey Tasting:

1. Nose the Whiskey
   Don’t stick your nose all the way into the glass—just hover above it and gently take in the aromas. What are you picking up?
2. Taste the Whiskey
   Take a small sip, let it coat your mouth, and then swallow. Be aware that whiskey is stronger than wine or beer, so you might feel an alcohol burn initially.
3. Assess the Flavours
   Take note of the flavours. Common profiles include:
   • Fruity
   • Malty
   • Smoky
   • Floral

Pro Tip: If the whiskey is too strong, add a drop or two of water to open up the flavours without diluting it too much.

First Pairing: Doris Cheese with Clonakilty Whiskey

Patrick McGuigan:
I’m getting some lovely fruity notes, possibly orange, from this whiskey. It’s light, floral, and much more approachable for me than some heavier whiskies.

Let’s move on to the cheese. We’re pairing this whiskey with Doris, a cow’s milk cheese from County Cork. It’s a washed-rind cheese, which means the rind is regularly washed in brine during maturation, encouraging bacteria growth that gives it a strong, pungent aroma.

Tasting Notes:
The rind smells earthy and farmy, but the paste inside is soft and buttery with a slight cocoa flavour. When paired with the Clonakilty, the whiskey’s fruity and vanilla tones balance out the cheese’s pungency.

Second Pairing: Idiazabal Cheese with Benromach 15-Year-Old

Becky Paskin:
Next, we’re trying Idiazabal, a smoked sheep’s milk cheese from Spain, with the Benromach 15-Year-Old. This whiskey is aged in sherry casks, giving it rich fruitcake flavours with a hint of smoke.

Tasting Notes:
Idiazabal has a subtle, sweet smoke from being smoked with beechwood, which complements the sherry and slight smokiness of the Benromach. The whiskey’s dried fruit and nutty notes enhance the natural sweetness of the cheese.

Why This Pairing Works:
The cheese and whiskey share a gentle smokiness, but neither overpowers the other. Instead, they balance each other beautifully, creating a rich, harmonious flavour profile.

Third Pairing: Hebridean Blue with Port Charlotte 10-Year-Old

Patrick McGuigan:
For our final pairing, we have Hebridean Blue from the Isle of Mull with Port Charlotte 10-Year-Old, a heavily peated whiskey from Islay.

Tasting Notes:
Hebridean Blue is sharp, salty, and creamy with pronounced blue veining. It stands up well to the powerful, smoky flavours of the Port Charlotte, which also has maritime and earthy notes.

Why This Pairing Works:
The saltiness of the blue cheese highlights the whiskey’s subtle sweetness, while the cheese’s richness helps tame the whiskey’s smoke. Together, they create a robust, savoury experience.

Final Thoughts on Pairing Whiskey and Cheese

Patrick McGuigan:
I was initially sceptical about whiskey and cheese pairings, but these matches were fantastic. The light, fruity Clonakilty with the creamy Doris was delightful, and the smoky Idiazabal with Benromach was a revelation.

For anyone new to whiskey, start with lighter whiskies and cheeses, then work your way up to bolder flavours like the Port Charlotte and Hebridean Blue pairing.

Becky Paskin:
It’s all about balance—matching the intensity of flavours in both the cheese and whiskey. Don’t be afraid to experiment!

Key Takeaways:

• Start Light: Begin with a lighter, fruity whiskey and pair it with a mild cheese like a washed rind or semi-soft variety.
• Balance is Key: Match the intensity of flavours. A strong blue cheese needs a bold whiskey to stand up to it.
• Experiment: Don’t be afraid to try unconventional pairings—your palate will guide you!

For more information on cheeses like Doris or Hebridean Blue, visit the Cheese Library on the Academy of Cheese website​.